I appreciate the convenience of being able to buy good gluten free bread and other pre-prepared gluten free foods. However, with both my daughter and myself avoiding gluten, it’s good to be able to prepare gluten free foods at home as well. This is especially true of bread, since we usually eat breakfast and lunch at home and can go through bread quickly.
Consequently, in the interest of accuracy, I’ve listed the weight of each ingredient (in grams) first, then the volumetric measurements (as close as possible) following each ingredient.
This recipe makes either two one-pound loaves, or twelve sandwich rolls. I made one loaf and six sandwich rolls for the photos.
Whole Grain Gluten Free Bread
160 grams (g) warm water (2/3 cup)
40 g granulated sugar (3 ½ tablespoons)
11 g active dry yeast (3 ½ teaspoons)
146 g tapioca starch (1 1/3 cups)
130 g brown rice flour (1 cup)
102 g potato starch (2/3 cup)
29 g teff flour (1/4 cup)
14 g flax seed meal (2 tablespoons)
6 g xanthan gum (2 ¼ teaspoons)
8 g salt (1 ½ teaspoons)
6 g baking powder, double acting (1 ½ teaspoons)
60 g canola oil (1/4 cup)
235 g egg whites (1 cup or about 6 egg whites)
8 g apple cider vinegar (2 teaspoons)
For loaves, spray the ends of loaf pans with non-stick spray and line bottom and long sides with parchment.
For sandwich rolls, line pans with parchment.
Add warm water, sugar and yeast to mixing bowl and let stand about 15 minutes.
Combine the remaining dry ingredients in a bowl, whisking them to blend well. Set aside.
Add the vinegar, oil and egg whites to the yeast, sugar and water in the mixing bowl, and turn on mixer to a low setting.
Add the dry ingredients, about 1/3 at a time while continuing to mix at low speed. Scrape bowl with a spatula, turn up the mixer to medium speed (4 on a KitchenAid stand mixer). Mix for two minutes. The finished “dough” will look like a thick batter.
For loaves, divide batter evenly between two loaf pans.
For sandwich rolls, using a one ounce ice cream scoop, measure out two level scoops of batter for each sandwich roll.
Allow to rise in a warm place for an hour, then bake in a preheated 375° F oven.
Rolls: bake 18 to 20 minutes
Loaves: bake 35 – 40 minutes.
Allow to cool for 5 to 10 minutes, then finish cooling on cooling racks. Enjoy!
Update (January 3, 2012): Someone asked how much it costs to make this bread. Ingredient costs can vary a great deal, so I can't say exactly what it will cost you to make it. That said, about $2.50 per loaf (this batch size makes two small loaves). I'll be doing a post soon on ways to reduce the cost of eating gluten free!
For more gluten-free recipes, visit the Gluten-Free Homemaker's Gluten-Free Wedneaday. Also linked to 4 Moms' Bread Making Linkup and Made From Scratch Monday.